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Ask a cook: Should bananas turn dark in pudding?

Q: What I can do to keep bananas from turning dark when I make banana pudding?

A: I tested a number of banana pudding recipes and none called for doing anything to keep the bananas from browning. Traditional recipes usually involve topping the pudding with meringue or whipped cream, which seals the top and keeps the bananas from being exposed to air. The custard also helps to protect the bananas.

Don't use bananas that are too ripe. The skins should no longer be green, but also shouldn't have too many flecks of brown.

Don't expect banana pudding to last longer than a day or so. Beyond that, the bananas will start to darken wherever the pudding has been spooned out, exposing them to air. Treat banana pudding as a fleeting pleasure and plan accordingly.